Coconut Macaroons

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
20 to 24 cookies
Level:
Easy

Ingredients
Directions

Preheat the oven to 325 degrees F.

Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.4 108
These are my coconut-hating husband's favorite snack. :) Ina converted him. I add the zest of one lemon to cut the sweetness slightly and freshen them up and then dip the bottoms in melted chocolate. They won't spread in the oven if you put them in the fridge before you bake. Scoop on to a sheet pan and put the whole sheet pan into the fridge. Let them set up for 10-15 minutes (I do this while preheating) and then bake. They will be perfect. item not reviewed by moderator and published
Perfect! I don't understand the negative comments. I followed instructions and they came out just divine! I drizzled the top with a little melted semi-sweet chocolate for a little extra decadence. item not reviewed by moderator and published
Easy to make and delicious ! Not perfect in appearance but I have no problem with that! Looks homemade! item not reviewed by moderator and published
I loved these. I had a little issue with the condensed milk leaking out, but I found online that that was because I let the mixture sit too long. Came out wonderful! Definitely something I'll be making again. item not reviewed by moderator and published
I tried it on a silicone macaroon tray and was not happy with the final product. Then, I put it in individual mini cupcake liners and they came out beautiful, bite size and delicious. Will do for an upcoming baby shower as part of my desert table. item not reviewed by moderator and published
Awful. This turned out as a giant mess. The coconut mounds stay together and the condensed milk runs out beneath them all over the pan. I managed to salvage about half the macaroons by peeling off the sticky bottoms. I whisked the egg whites pretty darn stiff, too. I think the weight of the condensed milk and the coconut is just too much for two eggs whites to hold. I will not make this again and if I make macaroons again I'll use a recipe without the condensed milk. item not reviewed by moderator and published
I tried this today and it turned out really good, the easiest Coconut Macaroons recipe I tried : item not reviewed by moderator and published
It was very runny & tasted like baked condensed milk! Disappointed item not reviewed by moderator and published
I make this recipe EVERY year for Passover. It ALWAYS comes out well. Sometimes I add mini chocolate chips, but we enjoy them plain, too! item not reviewed by moderator and published
Delicious and Easy. I add 6 oz of mini choc chips. What could be better. item not reviewed by moderator and published
These were amazing! They did run a little around the edges, but I think that may have been from my folding technique with the egg whites. However, they were excellently chewy on the inside and crispy on the outside. I got nothing but rave reviews on these by people who normally won't touch coconut macaroons! item not reviewed by moderator and published
I hard to throw away the first batch because they were stuck to the parchment paper. Finally, I had to butter the pan so they wouldn't stick. Plus, they kept spreading out which made them look unappealing, but they tasted good though. item not reviewed by moderator and published
The first batch I made, according to Ina's directions, came out "runny" when baked. They just didn't firm up like they should. I made another batch and added "double" the coconut....PERFECT! The were delicious! item not reviewed by moderator and published
Thisnisnthe perfect macaroon recipe. It works great every time. I sometimes drizzle a bit of chocolate on them. item not reviewed by moderator and published
This is the most PERFECT recipe. Quick, easy, barely a dish in the sink, IMPRESSIVE and completely DELICIOUS! I have a friend who HATES coconut and she ended up sneaking the last three cookies left into her purse after a party. When I see friends I've made these macaroons for, somehow the cookies always pop up in conversation and they tell me how much they love them. I now keep the ingredients on hand at all times for those "just in case" moments because they are so fast and easy! item not reviewed by moderator and published
I loved this recipe! It turned out so delish! My macaroons ran a little bit on the edges but I just trimmed them a little and dipped the bottoms in melted milk chocolate so they looked perfect. Thanks for sharing this recipe! item not reviewed by moderator and published
I make these every year for Passover. I add about one cup of mini chocolate chips to the batter before baking them. They come out great all the time. Thanks Ina! item not reviewed by moderator and published
I made this recipe today and it turned out exactly as shown on the TV program. But it was over-the-top sweet, even after I substituted half of the sweetened coconut with unsweetened. If I make them again, I will use all unsweeted coconut. item not reviewed by moderator and published
The recipe was easy to follow and easy to put together.While they ran a little and I had a hard time getting them off the silpat (although they came right off the pans I used parchment paper on. I don't feel it was the recipe but my technique as it was my first try making macaroons. I used a smaller scoop to form them but the cooking time was about 25 minutes with the 2 and a Half sheets of cookies in at once. My tips for next time for a perfect recipe would be to beat the egg whites longer, and when using the silpat to let the macaroons cool a bit more before removing them from the pan. Browned nicely and tastes great! item not reviewed by moderator and published
Super easy, I added flaked almonds(5% by weight) and 50% macaroon coconut (dried so absorbs condensed milk)--and 50% shredded that you buy at the store. Scooped onto sprayed parchment(crisco spray)baked till a little toast looking. Dipped some in coating chocolate. item not reviewed by moderator and published
This recipe is a doddle and the macaroons are crisp on the outside and chewy inside. However, I only had 350g of desicated coconut (UK user and forgot the vanilla. But they turned out great! I didn't have a suitable sized scoop so I used a teaspoon measure and piled the mixture up as 2 teaspoons up on top of each other and managed to get 54 macaroons out of the mixture. Mine only needed 18 minutes on 160 degrees C in my electric fan oven. I just used greassproof paper and removed them as soon as I got them out of the oven, no spatula required, they were easy just to pick off with my hands. Planning on making these for my wedding to go with the champagne reception alongside other high-tea treats. Thank you Ina!!!! item not reviewed by moderator and published
These came out perfect, just like a Jewish deli. One thing i changed is i used 7oz of sweetened coconut and 7 oz of unsweetened shredded coconut. I saw some people say fat free milk, there is a big difference between evaporated milk and sweetened condensed milk. I didn't have an ice cream scoop,but I mounded the batter like I did. Since i only had large eggs i did use 3 whites that I whisked stiff but not dry in my stand mixer. I carefully folded it into the coconut mixture. I used a silpat and cooled slightly before using a flat offset metal spatula to ease off. I dipped half in dark chocolate. I couldn't imagine having them any sweeter and next time I think I will use all unsweetened coconut, the milk has enough sugar. item not reviewed by moderator and published
I think the problem people are having is that 14oz of milk is to much. Too much milk makes the cookies spread too much. On the first try, I started with half the can of the fat free milk and added more until the mixture was moist. I still had about 1/4 left in the can when I was finished. I used choc chips so I added them and folded in the egg whites. They came out prefect. They spread perfectly and lifted from the parchment paper with no problem. I also reduced the temperature a little and turned the pan midway. item not reviewed by moderator and published
Was something left off of this recipe - like how to get the macaroons off the parchment paper in one piece? Had to throw the entire batch of cookies out - literally couldn't peel off the paper. Tried while they were fresh out of the oven, when they were slightly warm and complete cooled off. Stuck like glue. item not reviewed by moderator and published
These are great. Everyone begs me to make them!!!!! BUT I always dip them in chocolate too!!!!!!!!!!!!!!!! item not reviewed by moderator and published
Way too sweet!!!!!!! item not reviewed by moderator and published
This has become my absolute favorite cookie. The only problem with the recipe is that it doesn't make enough! item not reviewed by moderator and published
So, I noticed that this recipe is on Foodnetwork twice. Once it is listed under Ina Garten and once under Barefoot Contessa (one in the same, I know). What's odd is that it has different difficulty ratings depending on which one you are looking at! I did make these and they were "ok". I had some of the pooling others talked about, even after whipping the eggs quite firm. Interestingly, the second batch that sat out longer pooled less. The taste is good and they yield a fairly chewy cookie, so you may not want to serve them to anyone with dental issues. As a personal preference I coated the bottoms with chocolate, which did quite a bit to improve the flavor and look of the cookie. item not reviewed by moderator and published
Great, easy, and tasty recipe but mine puddled also :( item not reviewed by moderator and published
I have made these a number of times for a dear friend of mine. They are great; however, this last time I made them I forgot and put the temperature at 350. I noticed that in about 13 to 14 minutes they were already golden. I thought I ruined them. That mistake made them even better !!!! They are alot more moist and flavorful, plus easier to remove from the silpat. Stephanie Melbourne, FL item not reviewed by moderator and published
This macaroon recipe was easy and quick to make. I have never made macaroons before and this was the perfect recipe to try. These macaroons were "super delicious" and I would recommend this recipe to anyone. My husband raved about these cookies as well. item not reviewed by moderator and published
I've made this recipe numerous times - and every time I've received rave reviews. I had the puddling problem the first time I made them. Here's what I've learned: 1. Beat the eggs whites very stiff and make sure the kosher salt is incorporated well if you're using a stand mixer - add the salt to the egg whites not the other way around. 2. When you fold the egg whites into the coconut mixture - do it very, very gently - don't overmix. 3. Use a very small cookie dough scoop to get uniform cookies and try to smoothe the loose shreds of coconut back into the scoop (this prevents the loose shreds from over-cooking in the oven). 4. If you have to bake the cookies in several batches, as I do, keep the remaining cookie batter away from the heat of the oven to prevent it from getting too warm in your kitchen. 5. I always use my silicone baking mats (not parchment) and I let the cookies cool for a few minutes before removing them to a wire rack with a very thin spatula. Frankly, my Wilton mats work better than my Silpats but I don't know why. 6. I like to dip them in milk chocolate and have also dipped them in white chocolate. item not reviewed by moderator and published
I love to bake, and I adore all of Ina's recipes, but I have no idea what happened to this one! I too have puddles, and I really thought I followed the recipe correctly. What's the secret????? It seems like it should be so simple. item not reviewed by moderator and published
This recipe is really simple, and REALLY tasty. The only problem I had was freeing the cookies from the parchment paper. An earlier review mentioned letting them completely cool on the parchment and NOT using a spatula, instead just peel them off. I will try this next time. I had no problem with too much liquid though. I think the key there is to thoroughly clean your whisk and mixing bowl before beating the egg whites, and don't be afraid of medium stiff peaks! Also be gentle in folding the eggs into the coconut mixture. Oh yeah, and 14oz of coconut means a 14oz bag. Hope this helps! item not reviewed by moderator and published
Dont' know what I did wrong! Whipped those whites well but these cookies made a puddle during baking. They don't look great and I was hoping to serve them to my new boyfriend who loves macaroons! I am a good baker and don't think these will make a lasting impression. At least the ingredients were cheap. item not reviewed by moderator and published
Very easy and very delicious!! I read the reviews first and also added a drop of almond extract and it made them out of this world. Those who said they were runny probably didn't have the egg whites at room temperature or beaten well. Mine were perfect. YUM! They are especially good warm! They will be a tad crunchy because you are roasting the coconut. item not reviewed by moderator and published
wow! these cookies are super good. my whole family loves them. i was nervous about making them because i'd never done it before. the are soft and golden brown! item not reviewed by moderator and published
These were amazing i've always loved macaroons but mine as well were a little runny so i added a bit more coconut and it did the trick when they had cooled i melted semi sweet chocolate and dipped then in it half way TO DIE FOR!!!! item not reviewed by moderator and published
They spread into each other. Were extremely hard (maybe crispie sound nicer) and look unappealing. I can't even imagine how to improve them. item not reviewed by moderator and published
I tried the recipe and I love it! But, I was wondering if it was okay if I added a little bit of flour on the recipe to make it as a small bread-cakelike pastery macaroon. Other than that, these cookies are GREAT!! item not reviewed by moderator and published
I love it!! Very easy. Remember to use room temp eggs and whip them on high. Watch them and do not multitask while baking them..... I did and had browner than I wanted bottoms. Toast up pretty and still moist on the inside!! Thank you Ina!!! item not reviewed by moderator and published
I have read everybody's review and I can see that some people felt this recipe becomes watery when cooking. I did see this and wondered about adding a dash of corn starch. But I noticed when the time started to complete that the liquid that formed at the bottom did start to brown. I think there has been some confusion regarding the 'type' of macaroon that people are expecting. I have a recipe for an almost 'candy' type of macaroon, a recipe for a 'cake' type of macaroon, and now this one seems to be a 'creamy' type of macaroon. As far the consistency... this is the best creamy macaroon recipe I have. It is delicious. item not reviewed by moderator and published
The cookies converted me from a coconut hater to a macaroon lover. I add a bit of almond extract and they are to die for. Next time I'll either dip in chocolate or add chips. Yum. item not reviewed by moderator and published
To the baker at 5,000 feet: I live at 7,000 ft. When working with egg whites for any meringue or souffle you only want to beat them to soft peaks. This will allow them to expand in the oven. If you beat them to stiff peaks, they will rise in the beginning but will fall flat. Hope that helps item not reviewed by moderator and published
This recipe was good but not great. The "batter" spread out a little more during cooking than I would have liked. The center of the finished product is a little drier than others I have had but with the addition of drizzled chocolate over the tops after they are cooled made them pretty tasty. Some reviewers really liked this version; I will keep searching for the perfect recipe for my liking though. item not reviewed by moderator and published
These coconut macaroons are so easy to make and are the most delicious I have ever tasted. I have made them over and over again. Everyone loves them. item not reviewed by moderator and published
these were a big hit, especially those that i dipped in melted dark chocolate. they were a bit runny, but they stayed so moist and good. item not reviewed by moderator and published
These are great! I have also dipped the bottom third of the cookies in melted semi-sweet chocolate after they have cooled for us chocoholics. item not reviewed by moderator and published
Very easy to prepare and very tasty. Just make sure you beat the eggs enough. item not reviewed by moderator and published
Very quick, easy, and tasty! item not reviewed by moderator and published
very easy to make, delicious to eat item not reviewed by moderator and published
This recipe is one of my favorite. The macaroons come out excellent. I've gotten many requests for this recipe. It's amazing how few ingredients can make such an awesome cookie. item not reviewed by moderator and published
What more can I say? Well, they had just the right sweetness, not too sticky, and held their shape...just perfect. item not reviewed by moderator and published
Not only are these macaroons special (I have never seen another macaroon recipe use sweetened condensed milk), they are also very inexpensive to make. I made 2 dozen for under $5. Love that. These are wonderful dipped in chocolate. Next time I will try the other reviewer's idea of putting in chocolate chips. Yum. item not reviewed by moderator and published
I must have messed up the recipe because I ended up with the sticky goo mess. I wonder what I did wrong? item not reviewed by moderator and published
I am a huge fan of Ina?s because her recipes always work out well. This is the first one that didn?t. I followed the recipe exactly, and I got overly sweet, sticky cookies. In addition, they didn?t hold their shape. They spread out leaving the coconut in the middle surrounded by a ring of brown goo. Maybe this recipe needs some flour added to the mix? item not reviewed by moderator and published
I've always loved coconut macaroons but never attempted making them. Many recipes call for only egg whites, not the combination of sweetened condensed milk and the whites. I think that this combo makes the cookie. These were super easy to make and came out delicious. I topped each one with a cherry before baking and they looked really cute. Definitely will make them again. item not reviewed by moderator and published
I cannot believe that these are so easy to make. Everyone that tried them loved them. I made five different deserts for a party. These macaroons disappeared within minutes. Another recipe for my arsenal. Thanks Ina item not reviewed by moderator and published
Sorry, this was not a favorite. Very sweet and no coconut flavor. item not reviewed by moderator and published
These were too easy to make! I loved how gooey they turned out from the added egg white. After making a bunch for a women's luncheon today I thought it would be very easy and very Ina-like to add some orange zest or even small chocolate chips to make a batch of different flavors. This recipe was too easy and too good...thanks Ina! item not reviewed by moderator and published
"They are really good!!" item not reviewed by moderator and published
This was wonderful! It was so easy and the cookies were the best Macaroons I have every had! It made a lot, too. This is a keeper! item not reviewed by moderator and published
These were great cookies but I couldn't get them off of the parchment paper. They fell stuck to it and when I tried to get them off they fell apart. Did anyone have this problem? item not reviewed by moderator and published
So...easy to make. Guest loved them. I am asked to bring these cookies to get togethers. Moist and chewy. I also dipped them in melted chocolate to dress them up. Will also work as a curst for pre cooked pie filling. Just blind bake the cookie mixture in a pie shell. item not reviewed by moderator and published
This is the best macaroons that I have ever tasted. What a simple recipe, but yet so fabulous! A must have recipe. item not reviewed by moderator and published
This recipe is a great one for a quick and easy dessert. It tastes SO good and is REALLY EASY to make. item not reviewed by moderator and published
This is a fantastic recipe --easy to make and outstanding results every time. item not reviewed by moderator and published
Liked these. The egg white part of the mixture pooled out while baking, changing the shape a lot. might be a good idea to make them in mini-muffin cups - i plan to try it next time. also, very good out of the fridge! item not reviewed by moderator and published
These cookies are absolutely wonderful, one caveat to be followed, however, which may explain a couple of the negative reviews: if you live in a humid climate, or you try to make these on a humid day, or it is about to rain, etc....your whipped egg whites will tend to produce a runny mess in your oven. Only make these, or anything using a merangue on very dry days! Just a hint from ole' grannie! item not reviewed by moderator and published
not a huge coconut fan but these changed my mind and my friends! item not reviewed by moderator and published
After they were cooled from the oven, I tried it and didnt like it very much. Maybe just because the milk was too warm. But after it was in the fridge for a while, they were addictive and yum yum. item not reviewed by moderator and published
EASY, TASTY, POPULAR item not reviewed by moderator and published
I made these for Christmas and they were loved by all and they are so easy. I dipped them in a chocolate ganach (sp) so each one was covered half in chocolate.... item not reviewed by moderator and published
This recipe was fast and delicious AAA item not reviewed by moderator and published
This recipe is so easy that it can almost be created blindfolded and it tastes wonderful! I made my first batch a couple of days ago and they disappeared. More on the way today! They also remain unbelievably moist when placed into a plastic container right after they've cooled. Thank you Ina for a fantastic short and oh so deliciously sweet recipe! item not reviewed by moderator and published
It's the easiest and best tasting macaroons ever. My family and friends love it! It's also great a great dessert to take to a picnic. item not reviewed by moderator and published
These cookies had an interesting consistency; chewy on the outside, tender and moist on the inside. Make sure to fold in the egg whites thoroughly! And beat em' pretty stiff. Thanks Ina, another winner! item not reviewed by moderator and published
These macaroons were so easy to make...they taste better than the ones from the pastry shop! Last macaroon recipe i will look for! item not reviewed by moderator and published
There is not much going on in this cookie. Seemed spongy rather than chewy. item not reviewed by moderator and published
They have a great flavor, but they are a bit "chewy". Your jaw gets really tired with just one. item not reviewed by moderator and published
I MADE THIS FOR A NEW YEARS GET TOGETHER. THEY LASTED ABOUT 5 MINUTES. I CAN'T WAIT TO MAKE THEM AGAIN! YUMMY! item not reviewed by moderator and published
Being an inexperienced baker, I found this recipe simple & easy. The results are exceptional. I made them Christmas Eve morning for gifts and everyone love them. I have made more since and they come out perfect everytime. item not reviewed by moderator and published
This was so simple and I do not bake at all!!! they turned out great. The whole family loves them and this will become a treat I take everywhere!! item not reviewed by moderator and published
Follow directions closely, and this is a zero hassle treat. Yummy!!! item not reviewed by moderator and published
These were a big hit, the only thing I did differently was dip one side of the macaroon into dark chocolate. These would be great for a cookie exchange because they are so easy. item not reviewed by moderator and published
I was thrilled as to how easy they are to make and I received tons of compliments. I recommend making them for a party....your guests will be so impressed! item not reviewed by moderator and published
These took minutes and were delicious. I ended up dipping half of each cookie in chocolate for a little extra zip. Everyone asked for the recipe... so good! item not reviewed by moderator and published
This is the third time I've made these. They're always adored by people. They get completely soggy and sticky the next day, but they retain their great flavor. item not reviewed by moderator and published
These were exactly the type of macaroon I was looking for. The are chewy and just what you would expect if you were to buy one in a bakery. YUM! item not reviewed by moderator and published
these macaroons were a hit at my family's Thanksgiving dinner. The best part was there was little prep time! I would highly recommend these for the newbie baker. item not reviewed by moderator and published
This is so easy and takes very little effort. item not reviewed by moderator and published
I have tons of people ask me for this receipe. I almost don't want to give it to them so they won't know how easy it is. You can make them plain or add a couple tbs. of coco powder. item not reviewed by moderator and published
Easy recipe. I only changed to unsweetened coconut(found it in the healthfood store). Better than the bakery. I will be making them again. They are very addictive. item not reviewed by moderator and published
Turned out perfect! I think the reviewers who had trouble either didn't whip the egg whites enough or stirred too much on folding them in. I whipped to medium-hard peaks and then cut/VERY gently folded them in and I had no runniness at all. I would highly recommend using the parchment, though. I didn't have any on hand and decided to go ahead and just put the cookies on my regular flat cookie sheets and it took about ten minutes of scrubbing to get the stickiness off after they were finished. Now...off to brush my teeth! Yum! item not reviewed by moderator and published
This is a really easy recipe, and it is delicious!!! item not reviewed by moderator and published
my daugher and i tried to make this don't know what went wrong but it was to sticky... item not reviewed by moderator and published
these are the best macaroons and so easy. make sure you get nice firm peaks when you beat the egg whites and do not over mix when you fold into the coconut mixture and you won't have runny macaroons item not reviewed by moderator and published
These are just like the macaroons I used to buy at an Italian bakery. For color, I recommend topping the macaroon with a bit of marachino cherry before baking. item not reviewed by moderator and published
I don't even like coconut but these are great. item not reviewed by moderator and published
These easy macaroons are moist and delicious and sure to be a hit! item not reviewed by moderator and published

This recipe is featured in:

Holiday Baking & Dessert Recipes